Introduction to Blackened Seasoning
Why Cajun Vibes Are the Best
Alright, let’s talk Cajun food—it’s like a party in your mouth! Think bold, spicy, and just a little wild. Blackened seasoning is the MVP of Cajun cooking, turning boring dishes into flavor explosions. It’s like the hot sauce of dry spices, but better.
Where This Spice Mix Came From
Back in the ‘80s, Chef Paul Prudhomme in New Orleans was like, “Let’s crank up the heat!” He whipped up this blackened seasoning for his famous blackened redfish at K-Paul’s Louisiana Kitchen. It’s all about that smoky, charred crust that makes you go, “Whoa, what’s in this?” Spoiler: it’s pure magic.
What is blackened seasoning used for
This stuff isn’t just for fish. Slap it on chicken, shrimp, or even veggies, and you’re golden. I’ve sprinkled blackened seasoning on roasted potatoes and even popcorn when I’m feeling fancy. It’s like a flavor cheat code for whatever you’re cooking.
What is blackened seasoning made of?
What You’ll Need
Here’s the lineup for a batch that makes about 12 servings of blackened seasoning. It’s super easy to throw together:
✅ 2 tbsp smoked paprika (for that smoky goodness)
✅ 1 tbsp regular paprika (because more paprika, more fun)
✅ 1 tbsp onion powder
✅ 1 tbsp garlic powder
✅ 1 tsp cayenne pepper (or less if you’re not into spicy)
✅ 1 tsp dried thyme
✅ 1 tsp dried oregano
✅ 1 tsp black pepper
✅ 1 tsp kosher salt
Make It Your Own
Want it less fiery? Cut back on the cayenne. Feeling brave? Toss in extra or even some red pepper flakes. I’ve got a friend who adds a pinch of brown sugar for a sweet kick—total game-changer. Play around and make this blackened seasoning your vibe.
Grab Good Spices
Don’t skimp on quality. Fresh spices are where it’s at—smoked paprika should smell like a campfire, and thyme should be fragrant, not dusty. Hit up a local spice shop or order online from a good brand. Old, sad spices? Nah, they’ll make your blackened seasoning taste like cardboard.
Preparation and Cooking Time
Quick as a Flash
This blackened seasoning recipe takes, like, 5 minutes tops. No cooking, just mixing. It’s perfect for when you’re feeling lazy but still want to impress at dinner.
No Stove Needed
Yup, no heat required. Just grab a bowl, mix your spices, and you’re done. It’s so easy, you could do it while watching Netflix. Blackened seasoning is all about that instant flavor win.
Keep It Fresh
Pop your mix in a little glass jar and stash it somewhere cool and dry. It’ll stay awesome for up to a year. Pro tip: slap a label with the date on it so you don’t forget when you made this batch of blackened seasoning.
how to make blackened seasoning
Mix It Up
Grab a small bowl and measure out all your spices—2 tbsp smoked paprika, 1 tbsp paprika, and so on. Be exact, but don’t stress; it’s not rocket science. This is the start of your blackened seasoning masterpiece.
Get It Nice and Even
Stir those spices like you mean it. Use a whisk or spoon to make sure everything’s blended. If your onion powder’s clumpy (ugh, hate that), break it up. You want every pinch of blackened seasoning to be perfect.
Store It Right
Pour your mix into a cute little jar with a tight lid. Glass is best—keeps it fresh. Give it a shake before using to keep the spices playing nice together. Your blackened seasoning is now ready to rock.
Tips for Perfect Blackening
Nail That Crusty Goodness
To get that epic blackened crust, you need a screaming-hot cast-iron skillet. Brush your meat or veggies with some butter or oil, then coat it with a solid layer of blackened seasoning—about 2 tsp for fish, 3 for chicken. Sear it fast for that crispy, flavorful magic.
Spice It Your Way
Not everyone’s a spice warrior. If you want a chill blackened seasoning, ease up on the cayenne. If you’re like me and love the burn, go wild with extra cayenne or some chili flakes. Taste it first to get it just right.
What to Put It On
This stuff is a total all-star. Shrimp, tilapia, chicken, pork—you name it, blackened seasoning makes it better. I’ve tossed it on roasted cauliflower, and it was legit amazing. Even sprinkle it on fries for a quick snack upgrade.
Nutrition Information
Calories and Stuff
Each teaspoon of this blackened seasoning has about 6 calories. Super low, so you can go to town without guilt. Here’s the breakdown per serving:
- Total Fat: 0.1g
- Saturated Fat: 0.03g
- Cholesterol: 0mg
- Sodium: 275mg
- Total Carbs: 1g
- Fiber: 0.8g
- Sugars: 0.1g
- Protein: 0.3g
Good for Most Diets
This blackened seasoning is vegan and gluten-free, so it’s chill for lots of folks. Watching sodium? Skip the salt and add it later when you’re cooking. Double-check your spice labels for sneaky additives if you’ve got allergies.
Description of the Recipe
This blackened seasoning is like a flavor bomb you can whip up in 5 minutes flat. It’s smoky from the paprika, got a spicy kick from cayenne, and a cozy, herby vibe from thyme and oregano. The onion and garlic powders bring that savory umph, and a little salt ties it all together. When you use it, it creates this killer crust that’s crispy, bold, and just a little addictive.
It’s straight outta New Orleans, thanks to Chef Paul Prudhomme, who made blackening a thing. This isn’t just for fancy chefs, though. Sprinkle it on shrimp for a quick dinner, rub it on chicken for the grill, or toss it with veggies for a side that steals the show. I’ve even mixed blackened seasoning into cream cheese for a dip that had my friends begging for the recipe. With 12 servings, you’ll have enough to keep your meals lit for weeks. No cooking, no fuss—just pure Cajun swagger in a jar.
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What’s the Difference Between Cajun and Blackened Seasoning?
Okay, Cajun and blackened seasoning are like siblings from Louisiana, but they’ve got different vibes. Cajun seasoning is the wild one, loaded with cayenne pepper that’ll set your mouth on fire—perfect for stuff like gumbo or jambalaya. Blackened seasoning? It’s still got some heat but plays it cooler with smoky paprika and herbs like thyme and oregano. It’s made for that blackening trick where you get a crispy, dark crust. Oh, and Creole seasoning’s their chill cousin, with more herbs and less spice. So, Cajun’s spicy, blackened’s smoky, and Creole’s just vibing.
What Is Similar to Blackened Seasoning?
Ran out of blackened seasoning? No biggie! Cajun seasoning’s your best bet—it’s super close but a tad spicier, so go easy if you’re not a heat freak. Creole seasoning’s another option, though it’s milder and more herby, so it’s not quite as smoky. You can also whip up a quick sub with stuff you’ve got—like paprika (bonus points for smoked), garlic powder, onion powder, a pinch of cayenne, and some thyme or oregano. In a real pinch, taco seasoning can kinda work, but it’s got that Mexican flair. Just tweak it to get that blackened seasoning zing.
Why Is It Called Blackened Seasoning?
So, why’s it called blackened seasoning? It’s all about the cooking style, not the spice looking black. Back in the ‘80s, Chef Paul Prudhomme was like a kitchen wizard at K-Paul’s in New Orleans. He came up with this trick where you slather fish or chicken with butter, coat it in blackened seasoning, and sear it in a crazy-hot skillet. Boom—you get this dark, crispy crust that’s pure flavor gold. It’s not burnt, just perfectly charred. The seasoning’s named after this epic technique that makes your food look and taste like a Cajun dream.
Blackened Seasoning Fish
Fish and blackened seasoning? Total match made in foodie heaven. Go for firm fish like tilapia, salmon, or mahi-mahi—they hold up best. Brush on some melted butter or oil, then sprinkle about 2 teaspoons of blackened seasoning per 8-ounce fillet. Get a cast-iron skillet screaming hot (like, open-the-windows hot), and sear each side for 2-3 minutes for thin fish, or 3-4 for thicker ones like salmon. You’ll get this killer dark crust with a juicy, flaky inside. Serve it with rice or veggies for a meal that’ll make you look like a chef. Fair warning: it’s gonna get smoky!
Blackened Seasoning Publix
Hunting for blackened seasoning at Publix? You’re in for a treat! Swing by the spice aisle and look for Zatarain’s Blackened Seasoning or Paul Prudhomme’s Blackened Redfish Magic—they’re usually chilling with the Cajun stuff. If you wanna make your own blackened seasoning (recipe’s up top!), Publix has all the goods like smoked paprika, cayenne, and thyme. If you can’t spot a blackened mix, their Cajun seasoning’s a solid backup, just watch out for the extra kick. Check the shelves near the spices or seasoning blends.
Blackened Seasoning Kroger
Kroger’s got you covered for blackened -seasoning too! Hit up the spice aisle for brands like Old Bay, Zatarain’s, or even Kroger’s own version if they’ve got it. Look for “blackening” or “Cajun blackened” labels near the Cajun and Creole spices. No luck? Grab some paprika, cayenne, thyme, and oregano to mix your own blackened-seasoning—it’s cheap and you can make it just how you like. Check out the recipe above for the deets. It’s right there in the spice section, ready to spice up your life.
Blackened Seasoning for Chicken
Chicken with blackened-seasoning is straight-up fire—pun intended! Thighs or breasts work awesome ‘cause they stay juicy. Brush ‘em with butter or oil, then rub on about 3 teaspoons of blackened-seasoning per piece. Heat a cast-iron skillet ‘til it’s super hot, then sear for 4-5 minutes a side. You’ll get this crispy, dark crust that’s smoky and just spicy enough. It’s perfect for tacos, salads, or just with some mashed potatoes. Trust me, your friends will think you’re a kitchen rockstar with this blackened-seasoning trick.
Blackened Seasoning for Shrimp
Shrimp and blackened-seasoning? Oh, it’s a quick way to look like you know what you’re doing! Toss peeled shrimp with a bit of oil or butter, then coat with about 1 tablespoon of blackened-seasoning per pound. Get that cast-iron skillet crazy hot and sear ‘em for 1-2 minutes per side—don’t overdo it, they’re done when they’re pink with a slight char. That smoky, spicy crust is perfect for tacos, skewers, or just eating straight outta the pan (no shame). Add a lemon squeeze for some zesty love.
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